Lemon Risotto With Asparagus

1. 1

   In a medium sauteing pan over medium heat, heat 2 tablespoons of olive oil, add the onion and saute until it becomes transparent.

2. 2

   Add the rice and stir to coat with the olive oil until the rice becomes translucent.

3. 3

   Pour the white wine and stir, until fully absorbed.

4. 4

   Add 1/2 cup of broth with a ladle stirring until fully absorbed.

5. 5

   Continue adding broth 1/2 cup at a time, stirring constantly until the rice is cooked al dente, about 20 minutes.

6. 6

   In another pan, heat the remaining olive oil and saute the asparagus with a pinch of salt and pepper.

7. 7

   Remove the risotto from heat, add the Parmesan, butter, stir, and add some pepper.

8. 8

   To serve, place risotto on each plate, add the sauted asparagus, sprinkle with lemon zest and some grated Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.